almond butter baked brownie-fudge (gf+vegan)

i classify this dessert as a brownie and fudge because that is exactly what it tastes like! once fresh out of the oven, this treat was a brownie: gooey, and chewy. but once cooled it mimicked the texture of a creamy and savory fudge. so i made a compromise for the name and called it brownie-fudge :)

for the people out there who like pure cacao.....well this is the dessert for you. 100% (yes! pure chocolate) cacao chocolate chunks, and slivered almonds, are sprinkled and packed into this delectable treat. this fudge is rich and filling, so one chunk is enough to fulfill chocolate cravings.

this dessert, does not contain typical fudge ingredients (such as milk chocolate, sugar, milk, and butter). the brownie-fudge batter is comprised of garbanzo bean flour, chocolate, coconut sugar and almond butter. garbanzo bean flour is one of my favorite flours because it is packed with dietary fiber (hence the low-carb count), protein and iron. it is perfect for gluten-free baking and is a wonderful thickener in sauces and soup! almond butter is one of the healthiest nut butters because it has high amounts of vitamin e and monounsaturated fat making it healthier than peanut butter. this particular fat stabilizes blood sugar and reduces heart disease. coconut sugar is low in glycemic index, therefore it will not cause spikes in blood sugar. overall this brownie-fudge is not bad for you! the total net carbs for once piece is 5.4 grams, and there is 2.6 grams of sugar. let's get started!

yields once 9x9 in baking dish

serves approximately 25

dry

3/4 c. garbanzo bean flour

1/4 c. coconut sugar

1/2 tsp. salt

1/2 tsp. baking soda

4 oz. 60% bittersweet chocolate

2-4 oz. 100% cacao unsweetened chocolate, roughly chopped

handful of slivered almonds

wet

1 c. smooth almond butter (crunchy almond butter can also be used here)

1 tsp. vanilla extract

how to enjoy this nutty and chocolately brownie-fudge:

• preheat the oven to 350 degrees fahrenheit. grease a 9x9 in baking dish with coconut oil and then line with parchment paper.

• in a stand-on mixer with a whisk attachment, beat the coconut sugar and almond butter until combined.

• melt the 60% bittersweet chocolate using the double boiler method. pour the melted chocolate into the almond butter mixture and stir until combined.

• add the flour, salt, baking soda, and vanilla extract. using a spatula, spread the batter into the greased pan, making sure it is even and covers the whole dish. push the chunks of 100% chocolate into the batter and sprinkle the slivered almonds on top.

• bake for approximately 20 minutes, making sure to keep an eye on the brownies because you want them to be slightly gooey. lift the brownies out of the dish with the parchment and place on a wire cooling rack. serve warm with dairy free ice cream, berries, or as is! once the brownies harden and cool, they will turn into a delectable fudge, enjoy!